Grandma's Recipes

04/08/2026

Follow this guy he is good

04/06/2026

Pizza rustica, pizza chieni, pizza gana, or however you spell it. Every Italian American family has their own version of this Easter delight. We always called it Sausage pie. My grandmother made her Italian sweet sausage, hung it and dried it then incorporated into our Easter Pie of eggs cheese and sausage.

04/05/2026

Lamb and asparagus spezzatino (stew- more like soup the way we make it though) may not look pretty, but I assure you it's delicious
Ingredients: lamb stew bones, garlic, celery, onion, asparagus, lemon zest, lemon juice,eggs, grated cheese.
Brown the lamb then remove it add celery and the onion. Sauté for three or four minutes then put the lamb back in and cover it with water. Simmer it for about an hour skim off the froth so you get a nice clear broth. Let it cool remove the lamb meat from the bones and add it back into the broth. You may have to skim the fat once it's cooled. Dice up the asparagus add it to the soup. Cook it till it's cooked and starts to get some of the flavor then I whisk a couple eggs with grated cheese and the zest of lemon and the juice of probably a half a lemon and add that to the soup slowly like you would have the egg drop soup, salt, and pepper to taste

04/04/2026

Good Friday- Onion Pie- caramelized onions, spinach, oil cured olives and basic. Pizza dough. One dough for bottom crust and one for the top

03/29/2026

It's been on the menu forever, and no one knows how it got there.

03/28/2026

Coming this week our family's traditional Easter Dinner. Starting Friday and ending Sunday

01/14/2026

01/10/2026

11/26/2025

It's not Thanksgiving without Grandma's bread and rolls!

07/28/2025

With the summer in full swing gardens are going great. So, here is an old family (well probably an adapted version) recipe. Grandma called it Cuguzzcille (Coo goots seal). Basically it is a pickled zucchini. I love at as sandwich topper or just with a piece of nice Ialian bread.
Ingrediants
2 or 3 small zucchini
white vinegar (1/4 Cup)
water (1/2 Cup)
red wine or balsamic (your preference) splash
garlic ( I use my garlic scapes when I have them)1 small clove
red pepper flakes optional

Start by slicing the zucchini about the thickness of a quarter. I lay it all out on paper towels and salt it to draw the water out. After a while I dab it all with a paper towel to get as much moisture out.
Next a heat a pan with just a little olive oil. I fry the zucchini in single layers. I like to get a little carmalizing or color on them. Meanwhile, I mix about a 1/4 cup of white vinegar, a splash of balsomic ( or red wine) vinegar I mince maybe one garlic clove and add that in. Then I fill about a 1/2 cup with water. When I am done frying I fill a container with the zucchini and pour over my pickleing solution. Put it in the fridge and give it a couple of hours or even overnight. and enjoy. Feel free to add any flavors you like Like dill or mustard seeds. I do not but why not.
I know the ingrediant amount are not specific but I would say do it to taste. Accuracy is not too important here

02/24/2022

For you bread bakers out there.

What is a preferment and why use it?Preferments are made by taking a portion of the total dough ingredients, mixing them together and leaving to ferment for ...